Passover Rolls

(from The Complete Passover Cookbook, by Frances Av Rutick)

• 1/2 cup oil
• 1 T. sugar
• 1 t. salt
• 1 cup boiling water
• 2 cups matzoh meal
• 4 eggs
• Grease for baking sheet

Remove the saucepan from the heat; add the matzoh meal all at once.

Beat vigorously then place over low heat, beating continuously until the batter leaves the sides of the pan and forms a smooth compact ball.

Remove from heat and beat in the eggs, 1 at a time, beating vigorously after each addition until each egg is incorporated and the batter is thick and smooth (a portable electric beater would serve you well).

Shape the batter into 8 to 10 balls and place them about 2 inches apart on a well-greased baking sheet.

With a moistened kaiser roll or Vienna roll stamp, stamp the top of each bal of dough; or using the tip of a paring knife, cut a roll design on the top of each dough round.

Bake in a preheated 375F oven for 1 hour or until golden brown.

Cool on paper towels on a wire rack.

Makes 8 to 10 rolls.

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